Step 1

Heat olive oil in a deep 2-quart skillet or Dutch oven over medium-high heat. Season pork chops with salt and pepper on both sides and place in the skillet.

Step 2

Brown pork on both sides (about 5-7 minutes per side). You want nice color on the chops for flavor, but you do not need to cook them all of the way through (they will continue cooking in the pot later). Remove pork from the skillet and set aside on a plate.

Step 3

Reduce heat to low. Arrange potatoes in the bottom of the skillet and place remaining vegetables on top. Season vegetables with salt and pepper, to taste. Add browned pork chops on top.

Step 4

Whisk together soup, water, and hot sauce. Pour over the pork and vegetables.

Step 5

Cover and simmer over low heat for about 40-45 minutes, or until vegetables are tender and pork reaches an internal temperature of 145 degrees F.

Step 6

Garnish with fresh parsley just before serving.